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- W4281700841 abstract "The purpose of the present study is to evaluate calories selection according to the type of menu labelling applied on a hypothetical Greek tavern menu. Three questionnaires were designed and each one included a hypothetical menu of Greek tavern food. Menu A did not include any nutritional information, Menu B included calorie posting and Menu C had the NB mark next to dishes that were Nutritionally Balanced choices. A total of 437 participants were recruited in the study. The mean calories selection was significantly lower on Menu B (1874 Kcal) and C (1787.7 Kcal) compared to Menu A (2157.3 Kcal). The overweight and obese participants ordered significantly fewer calories on Menu B (-504 Kcal and -404 Kcal) and C (-451.3 Kcal and -393 Kcal) than on the Menu A. Menu labelling should be assessed in real-life settings in Greece. It could be a policy for the prevention and control of obesity in European countries." @default.
- W4281700841 created "2022-06-13" @default.
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- W4281700841 date "2022-05-31" @default.
- W4281700841 modified "2023-09-30" @default.
- W4281700841 title "A Hypothetical Tavern Menu for the Evaluation of Calorie Selection through Menu Labelling" @default.
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- W4281700841 doi "https://doi.org/10.3390/foods11111624" @default.
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